Bouillabaisse
Mixed whole white fish such as scorpionfish, gurnard, sea robin and john dory, cleaned, monkfish (lotte), cut into chunks and conger eel, cut into pieces come together in this seafood — 75 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (9)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Fillet the larger fish if you wish, reserving all heads and bones, and cut the firm fish such as monkfish and conger into thick chunks; keep the delicate fish separate as they cook fastest. Refrigerate the fish until needed.
- Heat 3 tablespoons of the olive oil in a large pot, add the sliced onions, leek and fennel and cook gently for 8 to 10 minutes until soft, then stir in the garlic, chopped tomatoes, saffron, orange zest and bay leaf.
- Add the reserved fish heads and bones, pour in the boiling water, season with salt and pepper, and simmer for 30 minutes to build a fragrant broth.
- Strain the broth through a sieve, pressing firmly on the solids to extract maximum flavour, then return the clear liquid to a clean pot and bring back to a gentle boil.
- Add the firm fish such as the monkfish, conger and scorpionfish first and simmer for about 8 minutes, then add the more delicate fish and cook a further 5 to 6 minutes until everything is opaque and just cooked through.
- Meanwhile, drizzle the baguette slices with the remaining olive oil and toast until golden to serve alongside.
- Lift the fish out onto a warmed platter, ladle the broth into bowls, and serve the fish, broth and toasts together, traditionally accompanied by a garlicky rouille.
You'll use: Pan · Large pot · Saucepan
Tips & common questions
How long does Bouillabaisse take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 16 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Bouillabaisse is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: 20250903 Bouillabaisse in Khimki.jpg by Sergey A. Demidov, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.